dark chocolate, peaches, coconut, bubu arare

Pot de creme

Mussels & clams

Rose cake, vermouth strawberries, vanilla buttercream.

Rose cake

Apple fritter arancini, bourbon caramel, marinated apples, chantilly.

Apple fritter arancini

Grilled dry-aged lamb leg, g.s.c. yogurt, mint, peaches, perilla.

Grilled dry-aged lamb leg

HLAY dry-aged cheeseburger, au poivre mayo, fried onions, house sesame bun.

HLAY dry-aged cheeseburger

Uni panna cotta, ikura, hijiki, wild rice.

Uni panna cotta

Hiramasa collar, chili, ginger, chive, yuzu kosho mayo.

Hiramasa collar

Market heirloom tomato, bagna cauda, lap xuong, crème fraîche, herbs.

Market heirloom tomato

Tiger prawns, nam jim, cabbage & papaya slaw, fried garlic, preserved lemon.

Tiger prawns

Green River Rye OR English Harbour 5-yr Rum, Thai Basil Vanilla Coke Syrup, Fernet Branca, lemon, soda.

THE THREE-MILE ROADIE

30-day dry-aged bone-in ribeye, JW's steak sauce, peppercorn-marinated king trumpet mushroom. (sizes vary - 20 bucks off Sun & Thu)

30-day dry-aged bone-in ribeye

Cruzan Black Strap Rum, Merlet Cognac VS, blueberry mustard leaf syrup, Cynar, Blue Curacao, Peychaud’s bitters, lemon, peach foam.

MISFIT IN THE SOUTH OF FRANCE

Little gem & endive, spicy caesar, fried anchovies, sesame breadcrumbs, parmesan.

Little gem & endive

Cherry Blossom Haku Vodka, Yuzu Sake, Japanese Bermutto, lychee honey, yuzu juice, carbonation.

NIPPON SPRITZ

DE FERMO

Hiramasa crudo, ponzu, fennel, radish, sansho.

Hiramasa crudo

Steak frites, 8oz baseball steak, fermented radish butter, curly fries, aioli.

Steak frites

El Pintor Blanco Tequila, Por Siempre Sotol, Combier d’Orange, poblano pepper syrup, piña juice, lime.

YODA'S LIGHTSABER

Shishito peppers

Steak tartare, chile, scallions, tamari, yolk, turnip.

Steak tartare

Grilled mango-infused Fault Line Blended Scotch, Chinola Mango, cashew-coffee orgeat, lemon, smoke.

ANOTHER RANGE DAY

Sprouted broccoli, ginger, h.o.p., seeds, nuts.

Sprouted broccoli

Pinot Noir/Chardonnay — Vallée de la Marne, Champagne, FR NV.

MARC HÉBRART ‘MES FAVORITES’

Chop the dark chocolate and place it in a heat-proof bowl. In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until just simmering. Pour the hot mixture over the chocolate and let it sit for 5 minutes to melt.

Prepare the Chocolate Mixture

In a separate bowl, whisk together the egg yolks and vanilla extract. Gradually add the chocolate mixture to the egg yolks, whisking continuously to prevent the eggs from curdling.

Combine Egg Yolks

Preheat the oven to 325°F (160°C). Pour the mixture into small ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until just set.

Bake the Pot de Creme

Remove from the oven and let cool to room temperature. Once cooled, refrigerate for at least 2 hours or until fully chilled.

Chill the Custards

Before serving, top each pot de creme with sliced peaches, a sprinkle of coconut flakes, and a handful of bubu arare for added crunch.

Serve with Toppings

dark chocolate

heavy cream

milk

sugar

egg yolks

vanilla extract

peaches (sliced)

coconut flakes

bubu arare (Japanese rice crackers)

In a large pot, combine coconut milk, sake, minced garlic, grated ginger, lime juice, and red chili flakes. Bring to a simmer over medium heat.

Make the Broth

Add mussels and clams to the pot. Cover and cook for 5-7 minutes, or until the shells open. Discard any that do not open.

Add Seafood

Stir in chopped Thai basil and cilantro just before serving.

Add Herbs

In a bowl, mix crab meat, cream cheese, Sriracha, and chopped green onions.

Prepare the Crab Mixture

In a skillet, melt butter over medium heat. Toast the bread slices until golden brown on both sides.

Toast the Bread

Spread the spicy crab mixture on the toasted bread slices and serve alongside the mussels and clams.

Assemble the Toast

Mussels

Clams

Coconut milk

Sake

Garlic

Fresh ginger

Thai basil

Cilantro

Lime juice

Red chili flakes

Crab meat

Cream cheese

Sriracha

Green onions

Bread (for toasting)

Butter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a mixing bowl, combine flour, baking powder, and salt.

Mix Dry Ingredients

In a separate bowl, cream together the butter and sugar until light and fluffy.

Cream Butter and Sugar

Add eggs one at a time, mixing well after each addition. Stir in rose water and vanilla extract.

Add Eggs and Flavorings

Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.

Combine Mixtures

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.

Bake the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Cool the Cakes

In a bowl, combine the fresh strawberries, sweet vermouth, and sugar. Let them macerate for at least 30 minutes.

Prepare Strawberries

In a bowl, beat the butter until creamy. Gradually add powdered sugar, mixing until smooth. Add vanilla extract and milk to achieve desired consistency.

Make the Buttercream

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of vanilla buttercream on top, then add the second layer. Frost the top and sides of the cake with remaining buttercream.

Assemble the Cake

Top the frosted cake with the vermouth strawberries and drizzle some of the syrup over it before serving.

Garnish with Strawberries

all-purpose flour

granulated sugar

unsalted butter

baking powder

salt

eggs

rose water

fresh strawberries

sweet vermouth

powdered sugar

In a saucepan, bring water to a boil. Add Arborio rice and reduce to a simmer. Cook until the rice is tender and water is absorbed, about 18-20 minutes. Let cool.

Cook the Rice

In a large bowl, combine cooked rice, diced apples, brown sugar, and cinnamon. Add flour and mix until well combined.

Mix Ingredients

Beat the eggs in a small bowl. Take a handful of the rice mixture, form a ball, and dip into the egg, then roll in breadcrumbs. Repeat until all mixture is used.

Form Balls

In a deep pan, heat vegetable oil to 350°F (175°C). Fry arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.

Fry the Arancini

In a saucepan over medium heat, melt the sugar until it turns amber. Gradually whisk in heavy cream, butter, bourbon, and salt until smooth. Set aside.

Make the Caramel

In a bowl, combine sliced apples, lemon juice, sugar, and cinnamon. Let sit for at least 15 minutes.

Marinate Apples

In a bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Whip Cream

Arborio rice

Water

Apple, peeled and diced

Brown sugar

Ground cinnamon

All-purpose flour

Eggs

Breadcrumbs

Vegetable oil

Granulated sugar

Heavy cream

Unsalted butter

Bourbon

Salt

Apple, thinly sliced

Lemon juice

Sugar

Cinnamon

Powdered sugar

Vanilla extract

In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture generously over the dry-aged lamb leg. Allow it to marinate for at least 2 hours, preferably overnight in the refrigerator.

Marinate the Lamb

Preheat the grill to medium-high heat. Remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes. Place the lamb leg on the grill and cook for about 20-25 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check (130°F for medium-rare).

Grill the Lamb

In a bowl, combine Greek yogurt, lemon juice, minced garlic, and salt. Stir until smooth and well combined. Adjust seasoning if necessary and set aside.

Mix the Yogurt Sauce

Once the lamb is cooked, remove it from the grill and let it rest for about 10 minutes. Slice the lamb leg and serve with a generous dollop of yogurt sauce, garnished with chopped mint, sliced peaches, and chopped perilla leaves.

Plate the Dish

dry-aged lamb leg

olive oil

garlic cloves, minced

rosemary, chopped

black pepper

Greek yogurt

lemon juice

garlic, minced

fresh mint, chopped

fresh peaches, sliced

perilla leaves, chopped

In a bowl, mix dry-aged ground beef with salt and black pepper. Form the mixture into 4 equal patties.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

In a bowl, mix mayonnaise, crushed black peppercorns, and lemon juice until well combined. Set aside.

Combine Ingredients

Dredge the thinly sliced onions in all-purpose flour and shake off excess.

Prepare Onions

Heat vegetable oil in a deep pan over medium heat. Fry the floured onions in batches until golden brown. Remove and drain on paper towels, seasoning with salt.

Fry Onions

Place a grilled patty on the bottom half of each sesame seed bun. Top with au poivre mayo and fried onions. Cover with the top half of the bun.

Build the Burger

dry-aged ground beef

mayonnaise

black peppercorns, crushed

onion, thinly sliced

vegetable oil

sesame seed burger buns

In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it sit for about 5 minutes until softened.

Soften Gelatin

In a saucepan, combine heavy cream, whole milk, sugar, and a pinch of sea salt. Heat over medium heat until sugar is dissolved and the mixture is hot but not boiling.

Heat Cream and Milk

Remove the saucepan from heat and whisk in the softened gelatin until fully dissolved. Stir in the uni and vanilla extract until the mixture is smooth.

Pot De Creme

Mussels & Clams

Rose Cake

Apple Fritter Arancini

Grilled Dry-aged Lamb Leg

Hlay Dry-aged Cheeseburger

Uni Panna Cotta

Hiramasa Collar

Market Heirloom Tomato

Tiger Prawns

The Three-mile Roadie

30-day Dry-aged Bone-in Ribeye

Misfit In The South Of France

Little Gem & Endive

Nippon Spritz

De Fermo

Hiramasa Crudo

Steak Frites

Yoda's Lightsaber

Shishito Peppers

Steak Tartare

Another Range Day

Sprouted Broccoli

Marc Hébrart ‘mes Favorites’